Contents:

What is Satsuma Age?

It is said that Satsuma-Age was first made over 160 years ago in Okinawa. Fried fish was known as “Chikiagi” and spread to Kagoshima. From Kagoshima it spread all over the country and has different names in different parts of Japan. Generally, it is called “Satsuma Age” (fish cake) in Eastern Japan and is considered a form of “tempura” in Western Japan.

Satsuma age has as much protein as an egg. Furthermore, its fish protein is of better quality than that of meat. It also includes plenty of calcium, which is said to be deficient in many people, and is low-calorie and low-fat. Even better, it is a healthy food unique to Japan.

Secrets to Satsuma Age Taste

Nijiya is particular about the ingredients in its homemade Satsuma age. We use expensive Alaskan Pollock for the Surimi (fish paste). To create a smooth texture, we carefully knead the fish for a long time. When it becomes smooth, we add seasonings. Nijiya’s Satsuma age has no MSG and it is good for your body. It can be eaten by itself, with wasabi or mustard, soy sauce, or you can include it in oden!

How to Cook Satsuma Age

Satsuma Age and Shrimp Saute Recipe

Satsuma-Age-Shrimp-Saute

Ingredients (Serves 2)

  • 1 peace of Nijiya Satsuma age
  • 6 shrimp
  • 2 tsp. sesame oil
  • Salt (to taste)
  • Pepper (to taste)

Marinade:

  • 1 Tbsp. sake
  • 1 tsp. mirin
  • 1 tsp. soy sauce

Cooking Directions

  1. Peel the shrimp and pickle them in the marinade for 15 minutes. Cut the Satsuma age into easy-to-eat pieces.
  2. Use sesame oil to fry the pickled shrimp in a frying pan. Lightly season with salt and pepper.
  3. Add Satsuma age to the mixture and fry a little more.

Satsuma Age Oden Recipe

Satsuma-Age-Oden

Ingredients (Serves 2)

  • 2 pieces of Nijiya Satsuma Age
  • 1/2 Konnyaku
  • 1 Chikuwa (a tube of seasoned ground, pressed fish)
  • 2 Hard-boiled eggs
  • 2 1-inch thick pieces of Daikon Radish

Soup:

  • 800ml Dashi
  • 4 Tbsp. Soy Sauce
  • 2 Tbsp. Sake
  • 2 Tsp. Sugar

Cooking Directions

  1. Make cross cuts in the daikon radish and then boil. Cut the konnyaku into triangles and boil. Peel the eggs. Pour hot water onto the Satsuma age to remove excess oil.
  2. Put the ingredients for the soup into a pot. Add everything from Step 1 and simmer for 30 to 60 minutes.

Satsuma Age and Shungiku Nibitashi Recipe

Satsuma-Age-Shungiku-Nibitashi

Ingredients (Serves 2)

  • 2 Nijiya Satsuma age
  • 4 Shungiku (garland chrysanthemum)

Japanese soup stock:

  • 1 cup dashi soup
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sake
  • 1 tsp. sugar

Cooking Directions

  1. Mix all the ingredients for the soup stock in a pan. Bring to a boil and then cool.
  2. Boil water in a different pan and briefly boil the shungiku. Plunge the boiled shungiku into cold water. Squeeze the shungiku to remove the water and cut into 5 equal parts.

Gochiso Magazine, Nijiya Market

Please follow and like us:

Leave a Reply

Your email address will not be published.